Owning and managing a restaurant is no easy task. Successful restaurants often have a thousand moving parts. Therefore, the people who manage restaurants need to be knowledgeable of each part. The most important aspect of a restaurant is undoubtedly the food. Firstly, you need to prepare it well. But also, you have to serve it fresh, handle and cook it properly. Likewise, proper food storage is essential. But the key to delicious food that keeps people coming back is often fresh food, and at least half of the ingredients of most dishes is produce.

How Often Should Restaurants Get Organic Produce?

How often a restaurant restocks their fruits and vegetables depends on the nature of the dishes they serve. Also, how much they order depends on the size of the establishment. In most cases, restaurant chefs need deliveries two to three times per week, at least (or sometimes, even daily). Fruits and vegetables served at the height of their freshness enhance the flavor of dishes. Also, it is important to use fresh produce to reduce potential instances of food poisoning. Vegetables for broths, soups, salads, and sides need to be fresh to guarantee they have the most prominent flavor. The same is true for herbs that are essential for garnishing or flavoring. And, it is just as important for the fruits we use for main dishes, sides, drinks and desserts. Meat and dairy are similarly perishable items and most restaurants tend to need to order them daily too. 

How to Get the Freshest Ingredients

Many restaurants can find a local produce company or farm that is more than happy to deliver produce on the schedule that their chefs need. This includes daily morning deliveries or even emergency orders midday on occasion—depending on the distributor. Restaurants in range of these distributors have access to ingredients that may be grown locally, cut in the morning, packed midday, and available to serve on the customer’s plate the same evening. There’s no better freshness guarantee than that. In short, choosing to use a produce distributor or farm means you have access to organic produce. It also gives you access to fresh seasonal produce items that are usually grown locally. These services provide food that is always fresh, and they can offer seasonal fruits and vegetables at the peak of ripeness. 

A Good Relationship With Organic Producers Means Saving Time and Money

If chefs want their onions delivered quarter-inch diced, or lemons pre-cut in wedges for beverages, some produce distributors may offer this with their service. As a result, the restaurant gets to save time and money. Sometimes, vendors will have overstock on certain items and will offer restaurant discounts on that item. This means that restaurants can run specials when it makes sense for their inventory. This relationship keeps not just the food fresh, but the menu too—which customers will love.

While big chain restaurants purchase their items through a centralized purchasing department, and food is pre-packaged to preserve freshness. According to a study by MSU of mileage on food travels, data collected showed that conventionally grown food traveled an average of about 1,500 miles. Meanwhile, the same study showed restaurants who buy locally get their food much more quickly, and on average produce only traveled 56 miles from farm or distributor to the table.  Restaurants who don’t source their food from local farms or produce distributors often have to order in bulk and on a certain schedule. To assure that they don’t run out of food before the next scheduled delivery, there’s often more food than the restaurant actually needs, which either results in waste, or food that isn’t as fresh and doesn’t taste as good (or even both). 

Get the Best Organic Produce at Anytime With Agri

Agri offers fresh, delicious produce and superior service—for restaurants, caterers, hoteliers, grocers, and anyone who wants the best ingredients at home. Click here to see what we have to offer you today.